
2 Serving
Lunch
Chopped Greek Salads
with White Beans & Fresh Mint
SERVINGS
2
PREP & COOK TIME
5 min
CALORIES
270
FAT
3g
CARBOHYDRATES
52g
PROTEIN
16g
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INGREDIENTS
- 13.4 oz cannellini beans
- 6 oz precooked quinoa
- 1 cucumber
- 1 shallot
- ¼ oz fresh mint
- 1 lemon
- 4 oz roasted red peppers
Allergens: N/A
SERVINGS
2
PREP & COOK TIME
5 min
CALORIES
270
FAT
3g
CARBOHYDRATES
52g
PROTEIN
16g
Get Recipes Delivered
INSTRUCTIONS
1
Prepare the bowls
Drain and rinse the cannellini beans. Add the quinoa to a medium bowl and microwave for 1 minute. Dice the cucumber. Peel and mince the shallot. Pick the mint leaves from the stems and roughly chop. Halve the lemon. Drain the roasted red peppers.
2
Serve
Add the cannellini beans, diced cucumber, minced shallot, mint leaves, lemon juice, roasted red peppers, 1 tbsp olive oil, and a pinch of salt and pepper to the cooked quinoa and toss to combine. Divide the chopped Greek salad between serving bowls.
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